Cube mk2 and WIR

[Lesley]

I always substitute any alcohol for whatever we have - so I would just add whatever you want to and don't worry

 

I'm going to make Nigella's Mulled Cider with brandy instead of rum, we never have rum but I often cook with brandy.

[xraylady]

Assuming you do mean reheating the thing on Christmas Day?, not doing the initial cooking of a home-made pudding? I doubt you could encourage the dense pudding mix to either rise sufficiently in a microwave or have the fruit sugars carmelise evenly, without steaming. Use a pressure cooker to speed things up when you make the pud, unless you plan to spend the whole day at home topping up the steaming pan.

 

Reheating the thing on Xmas Day is a different story. Definetly what microwaves were invented for! Who wants to keep dashing out to the kitchen to oversee the steamer/pressure cooker when there are pressies to unwrap?!

 

Only proviso - large pud may be harder to quickly heat through, evenly, in micro. If you want to do the whole flaming pud thing - I should do that first (to accompaniment of requisite oohs & aahhs ) then retire to kitchen, slice it up & reheat only the slices you need right then.

 

yummm I can't wait for mine!!!

[kannie]

...I should do that first (to accompaniment of requisite oohs & aahhs ) then retire to kitchen, slice it up & reheat only the slices you need right then.

Yes don't bring it all to the table - you want some left over for breakfast the next day! Fry slices in just a tiny bit of butter! Yummy!!

[chocchick]

If you have to cook and reheat, do you store it in the fridge after cooking?

 

The ones you buy and steam for a few hours, or microwave is that just heating a ready-cooked pudding? Is it cooked ones you can keep for a year, that you then reheat?

 

 

[xraylady]

When you make the recipe, the mixture goes in a pudding basin which is then wrapped in cheesecloth/waxed paper/aluminium foil (whichever you have handy or prefer). This is tied on very tightly with string prior to the steaming.

 

I think, reading between the lines of your ?, you are asking whether to make the mixture & store in fridge until Xmas & then cook it from scratch? The answer is no. You must mix & cook the same day or you will end up with a cannonball!

 

The long steaming time gives the dense mixture time to rise & the fruit sugars time to caramelise. After removing the pudding from the steamer, you do not unwrap it. It is now airtight & the cooking has preserved the contents - just like jam.

 

Store the cooked pudding, just as it is, in the pantry. Do not refrigerate, as the pudding will slowly mature at room temperature, just like a fruit cake does. If it has been cooked properly & the covering is good & airtight (check the string has not loosened during cooking) then it will keep for ages in the pantry - at least until next Xmas.

 

In fact it is such a Herculean task that I would only consider doing it once every 2 or 3 years, and making enough for 3 christmases. They really do taste better when they have had a chance to mature at least a couple of weeks.

 

Re: bought Xmas pudding. Yes, these are already cooked, you just need to reheat. Instructions on the box.

 

When you have served it, however, I would tend to store the leftovers in the fridge or a cool pantry, covered so they dont dry out - leftover Xmas pud doesnt hang around long in my house!

 

Once you get the hang of it, homemade Xmas pudding is the best. You can also accommodate everybodys picky preferences (no glace cherries/extra nuts etc) BUT they are a lot of work.

It really helps to have someone show you how to do it the first time - preferably someone whose puddings you have already tasted & like!

 

If it is your first time and you dont have help, I would be tempted to buy the most expensive back-up you can afford & hide it somewhere safe. Then, if it all goes horribly wrong on Xmas day, you can s"Ooops, word censored!"e the disaster discretely into the bin, whip out the store bought one, stick it in the microwave, drink a large glass of sherry(for courage) & serve it already sliced. They will never know.

 

Sit back and graciously accept the plaudits (much easier after the sherry ) - after all you did work very hard & next year you will have it down!!!